Balsamic Caprese Quinoa Salad Recipes

"CAPRESE" QUINOA SALAD

Steps:

• In a large bowl, combine the quinoa, tomatoes, chickpeas and basil. Toss to combine.
• Whisk together the dressing ingredients, reserving a bit of pepper to garnish, in a small bowl. Pour dressing over quinoa salad and stir together until evenly coated.
• Garnish with some fresh cracked pepper if desired.
• Serve immediately or chill in fridge for 30 - 60 minutes.

BALSAMIC CAPRESE QUINOA SALAD

Steps:

• Bring 1 ½ cups of water and ¼ tsp salt to a boil.
• Add quinoa and return to a boil.
• Once water is boiling turn the heat down to a simmer.
• Simmer on low for 15 minutes.
• After 15 minutes turn off the heat, stir the quinoa, and return the lid to the pot.
• Let the quinoa sit covered for 15 more minutes.
• After 15 minutes, transfer cooked quinoa to a large bowl to cool.
• Add dressing ingredients in a glass jar.
• Shake to combine, set aside.
• Add tomatoes, mozzarella and basil to the cooled quinoa in a large bowl with a lid.
• Add dressing and stir to combine.
• Refrigerate for at least two hours or overnight.
• Taste and adjust salt to your liking.
• Garnish with fresh basil.
• Serve cold.

CAPRESE QUINOA SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

BALSAMIC AND HERB QUINOA SALAD

Steps:

• Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
• Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
• Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
• Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
• Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.

CAPRESE SALAD WITH QUINOA

Steps:

• Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
• Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.